I can’t believe I’ve been writing recipes for four years and never did an easy beef stroganoff recipe! This easy beef stroganoff recipe uses fragrant flavors, like nutmeg, to add complexity to a classic dish.
My secret ingredient in beef stroganoff is just a touch of nutmeg. This aromatic spice works so well with the rich, creamy sauce and is a nod to the dish’s origins. You don’t need much, just a little more than half a teaspoon.
There are many cuts of beef to use in stroganoff, but I opt for a fattier skirt steak, cut very thinly against the grain because I like the texture. However, some may not be a fan of the muscle fibers in skirt steak. It’s really personal preference, but if you’re looking for the right cut of beef, try these options:
- Boneless ribeye: Perfect for its high fat content!
- Filet Mignon Tips: Perfect for its tenderness!
- Beef Tenderloin: Again, perfect for its tenderness!
- Top Sirloin: Another very tender option
Beef stroganoff is a very classic comfort food recipe that originated in Russia in the 1800s, but possibly earlier. The first known recipe for beef stroganoff was discovered in the 1871 edition of the Russian cookbook, A Gift to Young Housewives.
An interesting note about the original recipe is that the beef was typically cut into cubes and coated in allspice and salt. I found that a somewhat similar spice, nutmeg, added a wonderful flavor to my version. I will definitely be trying this with allspice in the future. The beef would then be fried in butter. The gravy or sauce would be prepared with a roux of mustard and broth.
Another note about the original recipe is that there are no mushrooms, no onions, and no alcohol.
The dish gained in popularity after the fall of Tsarist Russia. The dish found its way through hotels and restaurants in China before World War II. US men stationed in China then brought the dish to America. And thus many variations of the dish were born! From a white wine sauce to serving the dish over rice to a heavier sour cream sauce, the dish has been riffed off countless times. All versions have their merit because conceptually, it’s just a wonderfully comforting dish.
How to Make Beef Stroganoff:
My version follows the recipe similar to what my parents would make growing up, which includes mushrooms, onions, and a sour cream sauce. To reduce the heaviness, I prefer to add a smaller amount of sour cream.
First, start by browning the vegetables in batches. I load up on mushrooms; about 2½ pounds. Be sure to cook them in batches so they release liquid and brown up nicely. Cook the onions next and transfer them to the bowl with the mushrooms.
Next, fry up the beef strips in a bit of butter, in batches. Return the mushrooms and onions back to the pot and add nutmeg and dry thyme and allow them to become fragrant. Pour in half a cup of beef broth and bring to a boil.
For simplicity, I opt not to make a roux. Instead, I warm up the remaining beef stock in the microwave and whisk in flour and Worcestershire sauce until no lumps remaining. Stir the mixture into the pot and bring to a boil.
Be sure to not put the sour cream directly into the pot. Instead, scoop out half a cup of the warm liquid from the pot and stir the sour cream into it to temper it.
Can you make beef stroganoff in 30 minutes?
In my opinion, you can make some really, really delicious meals in 30 minutes. But in this beef stroganoff recipe, you really want to take time to bring out the flavor in the mushrooms and onions and you’ll want to take your time doing so! Mushrooms, in particular, take about 8-10 minutes to fully release their liquid and to have that liquid evaporate out of the pan. I honestly die a little inside when I see recipes call for 3-5 minutes on mushrooms to meet the highly sought after “30-minute miracle recipe.”
It simply isn’t enough time to properly brown your ingredients. Browning the mushrooms and onions creates layers and layers of flavor that you would not otherwise achieve with a quick recipe.
Looking for more beef recipes? Check my archives!
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Easy Beef Stroganoff Recipe
- Wide pot
- Large pot
- 1 tablespoon neutral oil
- 2½ pounds mushrooms I used a blend of baby bella and white mushrooms
- 2 yellow onions peeled and thinly sliced into half-moons
- 5 tablespoons butter divided
- 1½ pounds skirt steak sliced against the grain into thin strips; or use ribeye, filet mignon tips, or top sirloin
- ½ teaspoon nutmeg
- ½ teaspoon crushed red pepper
- ½ teaspoon dry thyme
- 3 cups beef stock divided
- ¼ cup flour
- 3 tablespoons Worcestershire sauce
- ½ cup fresh parsley minced; divided
- ¼ cup sour cream
- Salt and pepper to taste
- 16 ounces egg noodles
Cook the Mushrooms:
- Heat the oil in a wide, deep pot over medium-high. Once hot, add half the mushrooms and cook for 8-10 minutes until well-browned. Season with salt and pepper. Transfer to a bowl. Cook the remaining mushrooms until well-browned and transfer to the same bowl.
Cook the Onions:
- If the pot is too dry, add another teaspoon or two of oil and add the onions. Cook for 10-15 minutes until they begin to soften significantly and turn a deep golden brown. Adjust the heat as necessary to prevent them from burning. Season with salt and pepper and transfer to the bowl of mushrooms.
Cook the Beef:
- Season the sliced beef with salt and pepper and pat dry. Melt 3 tablespoons of butter into the pot and add the beef in batches. Cook without moving until well-browned and no longer pink.
- Add the nutmeg, crushed red pepper, and thyme to the pot and cook for 30-45 seconds until fragrant.
- Add the mushrooms and onions and toss to combine everything. Turn the heat to high. Once the pot is sizzling, add ½ cup beef stock and bring to a boil. Reduce heat and simmer for 5-10 minutes. Taste and season with salt and pepper.
Prepare the Gravy:
- Warm the remaining beef stock in the microwave. Whisk the flour into the warm stock and add the Worcestershire sauce.
- Pour the mixture into the pot and bring to a low boil. Reduce heat and simmer for 20-25 minutes. Season again with salt and pepper.
Cook the Noodles:
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and return the pot to the stove.
- Melt the remaining 2 tablespoons butter in the pot. Add the egg noodles and half the minced parsley and toss to combine. Season with salt and pepper. Set aside.
Finish the Beef Stroganoff:
- Scoop out ½ cup of the gravy from the beef stroganoff. Stir in the sour cream and whisk until smooth. The sour cream should be warmed through. Pour the mixture into the pot of beef and stir to combine.
- Add the remaining minced parsley to the beef stroganoff and turn off the heat.
- Divide the buttered noodles between bowls and pile the beef stroganoff on top. Garnish with more parsley, if desired. Enjoy!
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